Microwave-assisted extraction of tea phenols: A phenomenological study von Spigno, G., De Faveri, D.M.

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Grape marc phenolics: Extraction kinetics, quality and stability of extracts von Amendola, D., De Faveri, D.M., Spigno, G.

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Targeted healthy compounds in small and large-scale brewed beers von Bertuzzi, T., Mulazzi, A., Rastelli, S., Donadini, G., Rossi, F., Spigno, G.

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Modelling the stability of maltodextrin-encapsulated grape skin phenolics used as a new ingredient in apple puree von Lavelli, V., Sri Harsha, P.S.C., Spigno, G.

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Autohydrolysis and organosolv process for recovery of hemicelluloses, phenolic compounds and lignin from grape stalks von Amendola, D., De Faveri, D.M., Egües, I., Serrano, L., Labidi, J., Spigno, G.

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RECOVERY OF WINEMAKING BY-PRODUCTS FOR INNOVATIVE FOOD APPLICATIONS von Lavelli, V, Torre, L, Zeppa, G, Fiore, L, Spigno, G

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Exploring different strategies of separation of antioxidant compounds from winery by-products via surfactant-assisted processes for process intensification and integration von Carullo, D., Bosi, M., Dermiki, M., Bassani, A., Jauregi, P., Spigno, G.

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Colloidal gas aphrons based separation process for the purification and fractionation of natural phenolic extracts von Spigno, G., Amendola, D., Dahmoune, F., Jauregi, P.

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Fermentable sugars recovery from grape stalks for bioethanol production von Egüés, I., Serrano, L., Amendola, D., De Faveri, D.M., Spigno, G., Labidi, J.

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Recovery of gallic acid with colloidal gas aphrons generated from a cationic surfactant von Spigno, G., Dermiki, M., Pastori, C., Casanova, F., Jauregi, P.

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Study of the Ability of Reducing Saccharides to Chemically Transform Lignin von Lepilova, O., Spigno, G., Aleeva, S.V., Koksharov, S.A.

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Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics von Spigno, Giorgia, Tramelli, Lorenza, De Faveri, Dante Marco

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Ochratoxin A Removal by Lactobacillus Plantarum V22 in Synthetic Substrates von A., Moncalvo, R., Dordoni, A., Silva, M.D., Fumi, S., Di Piazza, G., Spigno

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Antioxidants from grape stalks and marc: Influence of extraction procedure on yield, purity and antioxidant power of the extracts von Spigno, Giorgia, De Faveri, Dante Marco

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BIOACTIVE COMPOUNDS IN INDUSTRIAL TOMATO SAUCE AFTER PROCESSING AND STORAGE von Spigno, G, Maggi, L, Amendola, D, Ramoscelli, J, Marcello, S, De Faveri, D M

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GLUCOSE SYRUP AND CORN STEEP LIQUOR AS ALTERNATIVE TO MOLASSES SUBSTRATES FOR PRODUCTION OF BAKING-QUALITY YEAST von G. Spigno, M.D. Fumi, D.M. De Faveri

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Biotechnological Strategies to Valorise Grape Pomace for Food Applications von M. Binaschi, G. Duserm Garrido, C. Cirelli, G. Spigno

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High-pressure autohydrolysis process of wheat straw for cellulose recovery and subsequent use in PBAT composites preparation von Fiorentini, C., Bassani, A., Duserm Garrido, G., Merino, D., Perotto, G., Athanassiou, A., Peräntie, J., Halonen, N., Spigno, G.

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Gelatinization kinetics of rice starch studied by non-isothermal calorimetric technique: influence of extraction method, water concentration and heating rate von Spigno, Giorgia, De Faveri, Dante M

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Characterization of Starch Based Edible Coatings von Pagella, C., Spigno, G., De Faveri, D.M.

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